Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.INGREDIENTS4 tablespoons unsalted butter , softened but still cool1 cup confectioners' sugar 4 ounces cream cheese , softened, cut into 4 pieces3/4 teaspoon vanilla extract With electric mixer on medium-high speed, beat butter and confectioners' sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla.

5. TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch border around edge; using cardboard round, gently replace top layer. Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of second cake into place. Spread remaining cup filling on top. Using cardboard round, place top layer of second cake. Smooth out any filling that has leaked from sides of cake; cover with plastic wrap and refrigerate while making icing.

Also, if you have any lilacs growing in your yard, those are edible. Wash them, paint them with egg white and then sprinkle sugar all over them. Let them dry and they're the prettiest little sparkly touches to stud the top of the cake.

Hey, I want to plant nasturtiums between the rows of corn, as they're supposed to support beneficial bugs. I know those blossoms are edible-- kind of peppery and spicy. I wonder how they'd taste all sugared up. I'll have to try that!